양념치킨 원리
Yangnyeom Chicken
Double-fry chicken with starch coating (160°C then 180°C), then immediately toss in sauce: gochujang 2T, ketchup 2T, syrup 3T, soy 1T, garlic 1T. Hot chicken absorbs sauce evenly.
Yangnyeom chicken is crispy fried chicken tossed in a sweet-spicy gochujang-ketchup-syrup glaze. The secret is coating the hot chicken in the warm sauce immediately after frying.
핵심 요소
핵심 원리
"Apply a generous coating of double batter and hot sauce immediately to create a crispy texture and a glossy, flavorful sauce layer."
핵심 단계
- 1Coat the chicken pieces evenly with flour (or frying batter).
- 2Bake at 160°C for 8 minutes (to cook the inside), then increase the temperature to 180°C and bake for another 3 minutes (to create a crust).
- 3Heat the sauce ingredients over medium heat for about a minute until they thicken.
- 4Fried chicken immediately coated in sauce – when it cools down, the sauce drips off.
tip
Sprinkling toasted sesame seeds and chopped peanuts adds texture and a nutty flavor.
starch
Potato pancake > Corn pancake (more crispy).
sauce_ratio
Gochujang (Korean chili paste) 2 parts : Ketchup 2 parts : Corn syrup 3 parts : Soy sauce 1 part : Minced garlic 1 part.
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